Italian American Digest JT DIGEST Summer 2018 June First (1)

I TALIAN A MERICAN D IGEST PAGE 24 SUMMER 2018 Cuisine cont. from page 23 I TA L I A N C ROSSWORD P UZZLE Across 1. One of the oldest buildings in the French Quarter is home to this restaurant 2. This hotel is famous for its carousel bar and ghosts 4. Term describing Italian immigrants who returned 9. This Italian singer is known for Felicia no capicia and his role in the Jungle Book 10. This Italian sport is still played regularly 11. This shop created the muffaletta 12. This bakery has been around for over 100 years 13. This is the Italian word for garlic and the name of a popular CBD deli and bar 14. This Italian was one of the chief lieutenants for Robert de La Salle 15. This outdoor space is adjacent to the AICC and hosts many events including opera 16. The oldest statues in Jackson Square were named after these 17. Former Italian Mardi Gras krewe 18. Most Italian immigrants to New Orleans came from this island 19. The margherita pizza has the colors of the Italian flag: it’s topped with tomato, mozzarella, and this herb Down 1. The French Quarter was also known by this Italian name 3. This national canning company was started in New Orleans by the Uddo and Taormina families 5. This long, noodle was enjoyed by Lady and the Tramp 6. This saint is celebrated in New Orleans on March 19 with elaborate altars 7. This man released the first commercial jazz single with the Original Dixieland Jazz Band 8. This world-renowned Italian artist sculpted the Monument to the Immigrant and the statue of St Pope John Paul II S TUMPED ? F IND THE ANSWERS BY READING ARTICLES IN THE D IGEST ! A N S W E R K E Y led many of them to start businesses in Louisiana. Records show a dramatic increase in Sicilian-owned grocery stores over time. By 1920, there were 90 corner stores in the French Quarter, and 70 were owned by Sicilians. Since many stores originally catered to single working men, it seems natural that some would evolve into full-fledged restaurants and bars. One famous example is the Napo- leon House, which was originally a grocery store rented by the Impastato family in 1914. They turned it into a tavern in the 1920s, and soon it was transformed into the restaurant we know today. With the growing popu- larity of dishes associated with Ital- ians, it would follow that there would be some crossover and melding of cooking flavors. The 1954 cookbook Louisiana Cookery makes reference to some influence that Italians had on Creole cooking in Louisiana: “The Italians made excellent sauces and improved the gravy for meat and fish dishes. But it seems that the Italians, believing in their own style of cooking, refused to be influenced by the French and the Spanish.” Unfortunately, the book includes no recipes for these sauces, but does offer proof that the Sicilians brought new flavors to the already established cuisine of the city. In my research, I’ve been looking at reci- pes and menus in an effort to detect the changes brought on by a massive influx of immigrants to a city that al- ready loved food and drink—and how this new, thriving community that was based on growing, importing, and sell- ing food changed, however slightly, the cuisine of New Orleans. Contessa cont. from page 13 The Albanians arriving in Sicily were Orthodox Christians. By 1600, under the Spanish rule, their parishes had fallen under Roman Catholic “uniate” jurisdiction, though

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